Cheesy Eggs and Bacon Breakfast Pockets

Why Make This Recipe

Cheesy Eggs and Bacon Breakfast Pockets are a delightful way to start your day. They are not only quick and easy to make, but they also combine savory bacon, creamy cheese, and fluffy eggs all wrapped in a tasty sourdough shell. Perfect for breakfast on the go, these pockets are satisfying and filling. Plus, they make great use of leftover sourdough discard!

How to Make Cheesy Eggs and Bacon Breakfast Pockets

Ingredients

• Sourdough discard
• Eggs
• Bacon
• Cheese (cheddar or your choice)
• Salt
• Pepper
• Olive oil or butter

Directions

1. Preheat your oven to 400°F (200°C).
2. Cook the bacon in a skillet until crispy, then transfer to a paper towel to drain.
3. In the same skillet, scramble the eggs, adding salt and pepper to taste.
4. Mix in the cooked bacon and cheese until melted.
5. Roll out the sourdough discard into circles.
6. Place a spoonful of the egg mixture on one half of each circle.
7. Fold over the other half and seal the edges with a fork.
8. Brush the tops with olive oil or butter.
9. Bake for 15-20 minutes or until golden brown.
10. Let cool slightly before serving.

How to Serve Cheesy Eggs and Bacon Breakfast Pockets

These breakfast pockets are best served warm. You can enjoy them plain or with a side of fresh fruit or a simple salad. They also pair well with a morning coffee or juice for a complete breakfast.

How to Store Cheesy Eggs and Bacon Breakfast Pockets

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes or until heated through.

Tips to Make Cheesy Eggs and Bacon Breakfast Pockets

• Make sure to cook the bacon until it’s really crispy for the best texture.
• Feel free to experiment with different cheeses or add veggies like spinach or bell peppers to the egg mixture.
• Use a pastry cutter or a glass to get perfect circles from the sourdough discard.

Variation

You can easily change up the filling by using breakfast sausage instead of bacon or adding in different spices for extra flavor. You could also try using different types of bread for the pockets if you’re feeling adventurous.

FAQs

1. Can I make these breakfast pockets ahead of time?
Yes! You can prepare them the night before, refrigerate, and then bake them in the morning.

2. Is there a vegetarian version of this recipe?
Absolutely! Just omit the bacon and add more veggies and cheese to the filling.

3. Can I freeze these breakfast pockets?
Yes, you can freeze them before baking. Just wrap them tightly and store in the freezer, then bake directly from frozen, adding a few extra minutes to the baking time.

Cheesy Eggs and Bacon Breakfast Pockets

Quick and easy breakfast pockets filled with savory bacon, creamy cheese, and fluffy eggs, all wrapped in a tasty sourdough shell.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the pockets

• 1 cup Sourdough discard Leftover sourdough discard works great.
• 4 large Eggs
• 4 slices Bacon Cooked until crispy.
• 1 cup Cheese (cheddar or your choice) Feel free to experiment with different types.
• 1 tsp Salt To taste.
• 1 tsp Pepper To taste.
• 1 tbsp Olive oil or butter For brushing on top before baking.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. Cook the bacon in a skillet until crispy, then transfer to a paper towel to drain.
3. In the same skillet, scramble the eggs, adding salt and pepper to taste.
4. Mix in the cooked bacon and cheese until melted.
5. Roll out the sourdough discard into circles.
6. Place a spoonful of the egg mixture on one half of each circle.
7. Fold over the other half and seal the edges with a fork.
8. Brush the tops with olive oil or butter.
9. Bake for 15-20 minutes or until golden brown.
10. Let cool slightly before serving.

Notes

These breakfast pockets are best served warm and can be enjoyed plain or with a side of fresh fruit or simple salad. To store leftovers, keep in an airtight container in the refrigerator for up to three days. Reheat by baking in the oven at 350°F (175°C) for about 10 minutes.